Vegetable Biryani

Fragrant Indian layered rice with mixed vegetables, basmati rice and a generous blend of whole and ground spices. Cooked dum-style for maximum depth of flavor.

Ingredients

• 300 g basmati rice, rinsed and soaked 30 min
• 200 g carrots, diced
• 150 g green beans, cut
• 150 g potatoes, diced
• 100 g green peas
• 1 onion, thinly sliced
• 3 garlic cloves, grated
• 1-inch ginger, grated
• 2 tomatoes, chopped
• 150 g plain yogurt
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 cardamom pods, 1 cinnamon stick, 3 cloves, 1 bay leaf
• 3 tbsp ghee or oil
• A pinch of saffron in 2 tbsp warm milk
• Fresh mint and cilantro
• Salt

Method

1. 1
   Parboil rice in salted water until half-cooked (about 6 min). Drain and set aside.
2. 2
   Heat ghee in a heavy-based pot. Fry whole spices until fragrant. Add onion and caramelize.
3. 3
   Add garlic, ginger and ground spices. Fry 1 minute. Add tomatoes and yogurt; cook until tomatoes soften.
4. 4
   Add vegetables and stir. Cook 5 minutes. Season with salt.
5. 5
   Layer the parboiled rice over the vegetables. Drizzle saffron milk over. Sprinkle mint and cilantro.
6. 6
   Cover tightly and cook on low heat (dum) about 25 minutes. Fluff gently and serve.